In our house, WE LOVE BURRITOS. We love Mexican food to be exact, but breakfast burritos happen around here fairly regularly because:
- they’re cheap
- they’re tasty
- they’re easy
- they store well in the freezer
- they’re awesome for a quick breakfast on the go during the week.
Making one or two with the leftovers during the weekend will eventually create a valuable stockpile of burritos you can pull from as you jolt out the door during the week.
Having grown up in Southern California and Arizona, I find that my tastes for “authentic” Mexican food is a little different from the typical local restaurant and that the further you get from “the border”, the more the idea varies. Don’t even get me started on that junk they serve at Taco Bell! I struggled to find a good chorizo y papas (chorizo & potato) burrito in Colorado; I haven’t even tried since I hit Tulsa.
My husband fell in love with chorizo burritos after the first time I made them but never really respected the “technique” until he was confronted with making them himself. While his attempt was a valiant effort, he just couldn’t understand what I did to make them so yummy! You see, lots of places will make it like he did, with a layer of scrambled eggs and a layer of the sausage topped with the potatoes, but it ends up being salty, spicier and the texture just isn’t quite as nice. Here’s the secret to a rockin’ chorizo burrito.
- Tortillas (burrito size)
- Eggs (8-12 depending on how spicy you like things)
- Frozen potato shreds (hash browns) or Potato O’Brien Mix
- Shredded Cheddar Cheese
- Salsa of your choice
- In one skillet, cook potatoes according to directions on their package. Set aside.
- In second skillet, open the chorizo and squeeze into the skillet over medium heat. Immediate crack open desired number of eggs into the same pan (the more eggs you add, the less spicy it will be. We are spice wimps, so we go with no less than 8 eggs to a tube of chorizo sausage.) Mix the eggs and sausage together until it looks like an orange pan of scrambled eggs; the sausage will blend into the eggs without any lumps if cooked over a medium-low heat. The sausage will be cooked once the eggs are sufficiently hard scrambled.
- Place a scoop of the chorizo mix down the middle of a tortilla. Top with a scoop of potatoes, shredded cheese and salsa. If you’re eating it right away, feel free to add some sour cream to taste. Fold the top and bottom in, then roll from one side to the other.
- Leftovers: build burritos (minus sour cream), fold and wrap in tin foil and store burritos in a freezer bags. Freeze until ready to eat. To re-heat, remove foil, wrap in damp paper towel and microwave for 2 minutes.
Is anyone else craving burritos now? I’ll be in the kitchen if you’re looking for me…..making burritos 😉